2 tbsp olive oil
1 lg onion — diced
2 lg carrots — diced
2 lg potatoes — diced
1/2 lb green beans — cut into 1″ pieces
6 c water
1/2 sm head of cabbage — shredded
16 oz tomatoes, canned
1/2 bag spinach leaves — coarsely shredded
2 med zucchini — diced
6 beef bouillon cubes
16 oz red kidney beans, canned — rinsed and drained
2 c orzo — cooked
1/2 c parmesan cheese — finely grated
In large saucepot, cook onion, carots, potatoes & green beans until just browned (about 20 minutes). Add water, cabbage, tomatoes with their liquid, spinach, zucchini, & bouillon. Bring to the boil, stirring to break up tomatoes. Simmer, covered, over low heat for about 40 minutes until vegetables are tender. DON’T overcook or they’ll get mushy. Heat water for orzo. As orzo cooks, stir beans into the soup & heat for 15 minutes. To serve, ladle soup into the bowls, stirring orzo into each bowl. Top with cheese.